Carne Asada

Ingredients:

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavour in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

Directions:

1. Lay the flank steak in a large non-reactive bowl or baking dish.
2. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated.
3. Cover in plastic wrap and refrigerate for 1-4 hours.
4. Pre-heat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grill with a little oil to prevent the meat from sticking.
5. Remove the steak from the marinade.
6. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes.
7. Thinly slice the steak across the grain on a diagonal.
8. Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
9. Serve with salsa or pico de gallo.

Written by Ian McKenzie on June 26th, 2008 with no comments.
Read more articles on Beef and Tex-Mex.

Santa Fe Style Quinoa (Stuffed Red Peppers)

Ingredients:

• 4 whole red peppers (cut off tops, dice the tops and set aside)
• 2-3 tablespoons vegetable oil
• 1 medium onion, chopped
• 2-3 cloves of garlic, crushed
• 1 tablespoon green jalapeno pepper, chopped
• 1 medium zucchini chopped
• 1 cup tomatoes, chopped
• 2/3 cup corn
• 3 tablespoons butter
• 2 cups quinoa
• 1 small can of black beans, drained
• 1 ½ teaspoon oregano
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• salt to taste
• 2 tablespoons parsley, chopped
• 2-3 tablespoons fresh cilantro, chopped
• ½ cup salsa

• 1 cup grated cheese (Monterey jack, Cheddar, etc.) 

Directions:

1. Cut peppers lengthwise in half so that you have 8 shells. Take out seeds. Steam on a rack until slightly softened.
2. Coat a large skillet with oil and sauté onions and garlic until soft and translucent. Add vegetables and sauté briefly.
3. Make room in skillet for grains. Melt butter and toss in quinoa, black beans and seasonings. Mix together with vegetables. Stir in parsley, cilantro and salsa.
4. Place red pepper shells in baking dish and stuff with quinoa mixture. Top with grated cheese. Bake in hot over for 10-15 minutes.

Written by Ian McKenzie on February 8th, 2007 with no comments.
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Chile Pepper Tomato Salsa

Ingredients:

• 6 large tomatoes, peeled and coarsely chopped
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 2 cloves of garlic, minced
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried oregano

Directions:

1. Combine all ingredients in a non-reactive bowl and toss well.
2. Refrigerate for at least 4 hours.

Technorati Tags: recipes, Tex-Mex. salsa, Mexican

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Written by Ian McKenzie on November 23rd, 2006 with 1 comment.
Read more articles on Sauces and Condiments and Tex-Mex and Mexican and Snacks.

Fire ’n Suds Chili

SERVES 8

Ingredients:

• 6 slices thick bacon, julienned
• 3 lb boneless beef chuck steak, cubed
• 1 1/2 cups chopped onions
• 2 tbsp finely chopped seeded jalapeno pepper
• 6 cloves garlic, finely chopped
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp oregano, crumbled
• 2 tsp ground ancho chile pepper
• 3/4 tsp salt
• 1/4 tsp ground allspice
• 1 28 oz can diced tomatoes
• 1 28 oz can kidney beans, rinsed and drained
• 1 can beer

Directions:

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon with a slotted spoon; drain bacon on paper towels.
3. Drain off excess fat from pan; reserve for browning beef.
4. Add beef to pan in batches and brown on all sides, adding reserved fat as necessary.
5. Transfer beef to a plate. Add onions to pan and sauté until softened, about 5 minutes.
6. Add jalapeno pepper and garlic; sauté for 2 minutes.
7. Add next 6 ingredients (chili powder through allspice) and sauté until fragrant, about 1 minute.
8. Stir in tomatoes, beans, beer and bacon. Bring to a boil, scraping to loosen browned bits.
9. Return beef and any accumulated juices to pan. Bake, covered, at 350ºF, stirring occasionally, for 1 1/2 - 2 hours or until meat is tender.

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Written by Ian McKenzie on October 28th, 2006 with no comments.
Read more articles on Beef and One Pot Meals and Tex-Mex.

Fresh Lime Salsa

Ingredients:

• 1 cup diced jicama
• 1 orange peeled and coarsely chopped
• 1/4 cup finely chopped red bell pepper
• 1 green onion, thinly sliced
• 2 teaspoons of lime zest, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons canola oil
• 1 teaspoon sugar

Directions:

1. Combine all ingredients in a medium bowl and toss to mix.
2. Cover and refrigerate for at least 1 hour
3. Serve with grilled chicken or fish

Written by Ian McKenzie on October 22nd, 2006 with no comments.
Read more articles on Condiments and Tex-Mex.

Spicy Mini Corn Muffins with Cheese

Makes 2 – 3 dozen

Ingredients

• 1 jalapeno pepper
• 1 small onion, quartered
• 1/2 medium red bell pepper
• 1/2 cup shredded cheese, jack or old Cheddar
• 3/4 cup Yellow Cornmeal
• 1 cup Flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup frozen corn
• 1 cup Milk
• 1 egg, beaten
• 2 Tablespoons melted shortening, or bacon fat

Directions

1. Pre-heat oven to 400 degrees F. Grease mini muffin pans.
2. Place jalapeno, onion and bell pepper in food processor and process for 10 seconds. Add shredded cheese and pulse a few times.
3. Mix the dry ingredients in a large bowl. Stir in the frozen corn and the pepper, cheese and onion mixture.
4. Add the wet ingredients and blend well.
5. Drop by heaping tablespoon full into muffin cups and bake for about 20 min.

If you like things really spicy, you could increase the jalapenos by one or two more. This is a good accompaniment to chili or other Tex-Mex style dishes. It multiples well if you want to feed a large crowd.

Written by Ian McKenzie on October 4th, 2006 with no comments.
Read more articles on Baking and Appetizers and Bread and Tex-Mex and Side Dish.

Delicious barbecue burger recipes

(NC)—Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71ºC (160ºF). Use an instant-read food thermometer to make sure the burgers are completely cooked. Both recipes are adapted from the Beef Information Centre and are available at www.beefinfo.org

Mexi-Grill Burgers

500 g (1 lb) lean ground beef

75 mL (1/3 cup) salsa

50 mL (1/4 cup) dry bread crumbs or small flake oatmeal

1 egg, beaten

5 mL (1 tsp) chili powder

2 mL (1/2 tsp) mustard powder

4 large flour tortillas or onion buns

Sliced onions

Shredded Cheddar or Monterey Jack cheese

Corn relish

In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2″) thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done, if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.

Greek Burgers

500 g (1 lb) lean ground beef

50 mL (1/4 cup) dry bread crumbs or small flake oatmeal

1 egg, beaten

15 mL (1 Tbsp) dried oregano leaves

5 mL (1 tsp) each garlic powder and crushed dried rosemary

2 pitas (20 cm/8″ size), halved or 4 hamburger buns

Crumbled feta cheese

Sliced black olives

Chopped red onions, cucumbers and tomatoes

Tzatziki sauce

In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2″) thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done; if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.

News Canada

Written by tubaism on June 6th, 2006 with no comments.
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Cincinnati Five Way Chili

This recipe is closely guarded in Cincinnati, “Chili Capitol of the US.” Served originally by Greek immigrants in the 1920’s. There are now franchises, particularly the Skyline Chili Parlours, which serve a great Five-Way chili. Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don’t be put off by all of the spices, there is no wrong way to make this.

Recipe for 4

1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf

Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.

Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavour, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.

Constructing The Chili

8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.

1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
2. Next comes the chili, cover the noodles.
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
4. Chopped onions. Spread them out to taste.
5. Spread Cheddar cheese on quickly so it melts a bit. Don’t skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.

If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.

Technorati Tags: Recipes, Cooking, Tex-Mex, Chili

Written by tubaism on January 21st, 2006 with no comments.
Read more articles on Main Dish and Tex-Mex.

Cajun chili

* 1 lb lean ground beef
* 1 large can of diced tomatoes (I like the kind with herbs), undrained
* 1 large can of red kidney beans, drained
* 1 green bell pepper diced
* Garlic, onion powder, basil to taste
* Cajun spice to taste
* Flour (optional)

In large skillet, brown beef well. Add garlic, onion powder, and basil. Once cooked through, drain fat. Pour in tomatoes with their juices and stir. Add kidney beans and green pepper. Toss in some Cajun spice. I don’t really measure it, but I use a few spoonfuls. It adds a nice zing without being crazily hot. If you can’t find Cajun spice in your local store, you can just use chili powder, but then you’re basically making regular chili. Stir well and heat through about ten minutes. At this point I personally like to throw in some plain flour because I like my chili to be thick and chunky instead of soupy, but it’s up to you and your preferences. Simmer on low until it thickens to your tastes and serve.

This chili is delicious but it always tastes even better the next day. Makes about 6 servings

Prep: 5 minutes
Cook: 30 minutes

Technorati Tags: Recipes, Cooking, Chili, Tex-Mex, Cajun, Beef, Main Dish

Written by tubaism on January 18th, 2006 with no comments.
Read more articles on Beef and Main Dish and Cajun and Tex-Mex.